Ingredients

• 200-225g pork fillet
• 25g/1oz plain flour
• seasoned with salt and freshly ground black pepper
• 1 free-range egg
• beaten
• 3 tbsp milk
• 110g/4oz ready-made croutons
• crushed into fine crumbs
• 25g/1oz butter
• 1 tbsp vegetable oil
• 1 bulb fennel
• finely sliced
• 75g/2½oz green beans
• finely sliced on the diagonal
• 8 asparagus tips
• 2 sticks celery
• finely sliced
• 2 tbsp extra virgin olive oil
• ½ lemon
• juice only
• 20g/¾oz parmesan
• finely grated
• freshly ground black pepper
• 1 small bunch fresh flatleaf parsley
• finely chopped
• 75g/2½oz cooked baby beetroot

Directions

• Slice the pork fillet on the diagonal to 1cm/½in thick slices.
• Dredge the pork in the seasoned flour and shake off any excess.
• Place the egg into a bowl and whisk in the milk.
• Dip the floured pork into the egg and then into the crushed crouton crumbs.
• Heat a frying pan until hot and add the butter and oil. Once the butter is foaming
• add the coated pork and fry on each side for 2-3 minutes
• or until golden-brown all over and completely cooked through.
• For the salad
• place the fennel
• green beans
• asparagus tips and celery in a bowl and mix together.
• Whisk the olive oil
• lemon juice and parmesan together in a separate bowl
• then season with freshly ground black pepper. Pour over the salad
• add the parsley and toss to combine.
• To serve
• the pork escalopes onto a plate with a spoonful of salad alongside. Place the baby beetroot around the edges of the dish.